Philadelphia, PA - Chef Christopher Kearse, Forsythia, Old City’s French Bar, and Restaurant has reopened for takeout, delivery, and outdoor dining. After time off in July and August to work on a smart and safe reopening concept, Forsythia has reopened with a brand new food and cocktail menu.
Chef Christopher Kearse, Forsythia
“We’ve missed doing what we love most and can’t wait to get back to the kitchen,” said Chef/Owner Kearse. “Our new food and beverage menu is the perfect mix of French-inspired summer fare and, therefore, perfect for outdoor dining in our new streetery.”
Forsythia Reopens with Streetery
The new outdoor dining area is a plant-filled streetery with six socially-distanced tables for outside dining. Takeout options, delivery, and to-go cocktails are also available.
Forsythia Small & Large Plate Menu
The new dinner menu is full of fun small plates, including Corn Soup with Tarragon Crab Salad, Coconut, Sunflower Seed Granola, Fluke Crudo with Pickled Cherry Tomato, Corn Nuts, Coconut Sour Cream, and Tomato Tartine with Sweet & Sour Tomato Jam and Avocado.
Main dishes include Forsythia’s notorious Burger Royale with Raclette and Comeback Sauce, as well as new creations such as Roasted Trout with Almond Butter, Preserved Lemon, Frisée, Haricot Verts, Tri-Tip Steak with Creamed Truffle Spinach, Smoked Cippolini Onions, Red Wine Caramel Beef Jus and Seared Scallops with Ranch Powder Potatoes, Pearl Onions and Tzatziki. Dessert-lovers can look forward to Chocolate Torte with Tonka Whipped Cream, Lemon Curd, and Angel Cake with Buttermilk Ice Cream, Mango Sorbet, Honeycomb.
Forsythia Craft Cocktails
In addition to the delicious foods, Forsythia’s new dinner and takeout will offer guests a mix of still, sparkling, and clarified craft cocktails. Such as the “Sunday Driver” made with Rum, Lillet Rouge, Lime Cordial, Sparkling Rosé.
Reservations are highly recommended. The restaurant’s new operating and business hours are Wednesday through Sunday from 4-10 pm.
Joy Franklin
Food and Event Writer
My joy is aimed at food and foodie lovers. I enjoy covering trends, issues, and all things Philly
